Meat and Poultry Beef Steaks Strip Steak Recipes Sous Vide New York Strip Steak 4.6 (40) 31 Reviews 13 Photos The real advantage to this sous vide steak technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 21, 2024 Save Rate Print Share Add Photo 13 13 13 13 Prep Time: 10 mins Cook Time: 2 hrs 45 mins Total Time: 2 hrs 55 mins Servings: 2 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings 2 (12 ounce) New York strip steaks salt and freshly ground black pepper to taste 2 teaspoons vegetable oil, divided 2 tablespoons cold butter, divided 1 cup clamshell mushrooms, bottoms trimmed and any bunches separated 1 clove garlic, crushed 2 tablespoons water ½ teaspoon balsamic vinegar Directions Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Generously season steaks with salt and pepper. Heat 1 teaspoon vegetable oil in a large skillet over high heat. Add steaks and cook until just browned, about 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal. Place the sealed plastic bag into the Dutch oven, adjusting the heat as necessary to maintain the water temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the water temperature. While the steaks are cooking, heat 1 tablespoon butter in the same skillet over medium-low heat. Add mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Transfer to a plate and set aside. Remove steaks from the plastic bag (reserving any accumulated juices) and pat dry. Generously season again with salt and pepper. Heat remaining 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in the skillet and cook to form a crust, about 2 minutes per side. Transfer steaks to a plate. Stir garlic and mushrooms into the skillet, reduce the heat to medium, and cook until mushrooms are reheated, about 2 minutes. Stir in reserved steak juices, 2 tablespoons water, and balsamic vinegar. Remove from the heat. Stir in remaining 1 tablespoon butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve. I Made It Print 91 home cooks made it! Nutrition Facts (per serving) 638 Calories 35g Fat 2g Carbs 75g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 638 % Daily Value * Total Fat 35g 45% Saturated Fat 15g 76% Cholesterol 231mg 77% Sodium 518mg 23% Total Carbohydrate 2g 1% Dietary Fiber 1g 2% Total Sugars 1g Protein 75g 150% Vitamin C 2mg 2% Calcium 26mg 2% Iron 6mg 35% Potassium 1350mg 29% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.